Spirulina Algae: A Sustainable Solution for Enhancing Global Protein Nutrition

Noor Ul Ain; Hafiza Bazlah Amjad; Shahab Ud Din Chohan; Abdul Razaq; Maryam Iftikhar; Hamna Batool; Ammara Khalid; Anum Tauqir

doi:10.70749/ijbr.v3i10.2569

Authors

Noor Ul Ain National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Hafiza Bazlah Amjad National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Shahab Ud Din Chohan Department is Human Nutrition and Dietetics, Iqra National University, Peshawar, KP, Pakistan.
Abdul Razaq Department is Human Nutrition and Dietetics, Iqra National University, Peshawar, KP, Pakistan.
Maryam Iftikhar Department of Human Nutrition, The University of Agriculture Peshawar, KP, Pakistan.
Hamna Batool Department of Food Engineering, University of Agriculture Faisalabad, Punjab, Pakistan.
Ammara Khalid Institute of Microbiology and Molecular Genetics, University of the Punjab, Lahore, Punjab, Pakistan.
Anum Tauqir Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Punjab, Pakistan.

DOI:

https://doi.org/10.70749/ijbr.v3i10.2569

Keywords:

Food and Nutrition, Protein Sources, Cyanobacteria, Arthrospira, Spirulina, Protein Crisis, Bioactive Compounds.

Abstract

The growing global population further complicates the challenge of achieving food and nutrition security, especially surrounding the demand for sustainable protein sources. Current sources of protein are limited by their relatively high environmental impact. We argue that the cyanobacteria, Arthrospira, or "Spirulina," are an important sustainable alternative to the current protein crisis. Spirulina is unique due to its exceptional nutritional value, high protein content with a complete amino acid profile, superior digestibility, and high levels of bioactive compounds. It can be produced on non-arable land, using saline or wastewater, while sequestering atmospheric CO₂, and offering a framework for a circular bioeconomy. In this article, we will thoroughly examine the biology, nutritional efficacy, sustainable cultivation systems, and unique biotechnological applications of Spirulina. We will also detail product development, the socio-economic implications, and its regulatory situation. In summary, Spirulina represents an agent of change to improve global protein nutrition and support increased environmental sustainability.

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